BEST RECIPE for Pan Fried Cinnamon Bananas
These pan-fried cinnamon bananas are a quick, comforting treat made with just a handful of simple ingredients. Naturally sweet and warmly spiced, they caramelize beautifully in the pan and make a perfect topping or snack. Whether served with breakfast or as a light dessert, they’re a satisfying way to enjoy overripe bananas in minutes.
- Prep Time: 5
- Cook Time: 6
- Total Time: 11 minutes
- Yield: 2 1x
Ingredients
Scale
- 2 ripe bananas (spotty but not mushy)
- 1 teaspoon ground cinnamon
- 1 tablespoon honey or maple syrup
- 1 tablespoon butter or coconut oil
- Pinch of salt (optional)
Instructions
- Peel the ripe bananas and slice them into ½-inch thick rounds. Set aside.
- In a small bowl, mix the ground cinnamon with a pinch of salt (if using).
- Place a non-stick or well-seasoned skillet over medium heat. Add the butter or coconut oil and let it melt completely.
- Arrange the banana slices in a single layer in the skillet. Let them cook undisturbed for 2–3 minutes, or until the bottoms are golden brown.
- Carefully flip the slices using a spatula. Sprinkle the cinnamon mixture evenly over the tops of the bananas.
- Cook for another 2–3 minutes, allowing the second side to caramelize.
- Reduce the heat to low. Drizzle honey or maple syrup over the banana slices. Let them simmer for 30 seconds to glaze, then remove from heat.
- Serve immediately on their own or over pancakes, yogurt, oatmeal, toast, or ice cream.
Notes
Use bananas that are ripe but still hold their shape. Overly soft bananas may fall apart while cooking.
Adjust the cinnamon to taste. Add a pinch of nutmeg or vanilla extract for a flavor twist.
For added texture, sprinkle with chopped nuts or toasted coconut before serving.
Do not overcrowd the pan – cook in batches if needed for even browning.